Saturday, August 15, 2015

Afghan Risotto - Shola

Another recipe from what may become my favorite cookbook.

As with the Turkish Leek Patties, I'll show you the recipe and then tell how I modified it for two people.

Afghan Risotto - Shola


I diced a couple carrots, and cooked them until soft.


Then I sautéed a chopped onion in 4 teaspoons olive oil with


the carrots, and a chopped tomato.


In the meantime I cooked a cup (makes about 2 cups cooked) of short grain brown rice


with 1/4 teaspoon each of tumeric and cumin.

I drained the rice,


put it in a bowl, topped it with the vegetables, some chopped chives and parsley, and the juice of one lemon.


We both loved this dish, and I'll make it often. Delicious, easy, and healthy. What could be better?!

Please visit Weekend Cooking for more food related postings.






7 comments:

  1. Yum! We make a similar dish often and just call it rice salad. It features whatever herbs and vegetables are premiering in the garden at the time.

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  2. Better than a risotto in my opinion. Cheers from Carole's Chatter!

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  3. That looks good, Nan. You are definitely making use of that cookbook. Yum, yum!

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  4. YUM, I love risotta and that recipe sounds terrific.

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  5. That looks and sounds really good!

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  6. So much easier than stir, stir, stir and I like brown rice better than brown.

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  7. Thanks to each of you! I hope you try it. Great dish!

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